ROASTED LEG OF LAMB WITH ASPARAGUS AND HERBS
The roasted leg of lamb is cut into three sections for quicker cooking, making it a delicious Easter meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h45m
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Scatter lemons in bottom of a roasting pan. Season lamb with kosher salt and pepper. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Working in 3 batches, cook lamb until browned, about 5 minutes per side, removing as done and placing on top of lemons in roasting pan. Brush lamb with 6 tablespoons ramp pesto and roast until a thermometer inserted into thickest parts of flesh registers 130 degrees for medium-rare, 20 to 25 minutes. Transfer lamb and lemons to a plate, tented with foil; let stand 20 minutes. Pour pan juices into a small saucepan; keep warm.
- Meanwhile, toss asparagus and onions with remaining 2 tablespoons oil; season with kosher salt and pepper. Divide between two rimmed baking sheets and roast, tossing halfway through, until tender and lightly charred, 20 to 25 minutes.
- Transfer lamb, lemons, asparagus, and onions to a serving platter. Add any accumulated juices from lamb to saucepan with reserved juices. Brush lamb with remaining 2 tablespoons ramp pesto, pour some of reserved juices over it to moisten, and sprinkle with chopped dill and chives. Season with flaky salt, garnish with chives and mint, and serve.
ROAST RACK OF LAMB WITH HERB SAUCE
The sauce uses eight of my favorite herbs, but making it is a cinch. The aroma of the lamb while it roasts is amazing. -Mya Zeronis, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings (1-3/4 cups sauce).
Number Of Ingredients 18
Steps:
- Mix rosemary, pepper and salt; rub over lamb. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Place lamb in a shallow roasting pan, fat side up; drizzle with oil., Roast 35-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove lamb from oven; tent with foil. Let stand 10 minutes before serving., Meanwhile, place herbs, shallots and garlic in a food processor; pulse until herbs are chopped. Add lemon zest, lemon juice, mustard, salt and pepper; process until blended. Continue processing while gradually adding oil in a steady stream. Serve lamb with sauce.
Nutrition Facts :
ROSEMARY BALSAMIC LAMB WITH VEGETABLE MASH
Enjoy all five of your 5-a-day in this healthy Sunday roast. It's a good source of energising vitamin C and iron, needed for healthy nails and hair
Provided by Sara Buenfeld
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- Put the celeriac, swede and potato in a large steamer, then steam for 25 mins until softened.
- Meanwhile, heat the oil in a large non-stick frying pan and fry the onions for 10 mins until softened and golden. Push to the side of the pan, then add the lamb and rosemary and stir-fry over the heat until browned, but still a little pink in the middle - try not to overcook it as it will become tough and will need a longer cook to become tender again. Add the bouillon and balsamic vinegar with 200ml boiling water. Stir to make a sauce.
- Mash the steamed veg and spoon half into the centre of two plates. Top with half the lamb and gravy, scatter with the parsley and serve with the spinach and peas. Chill the remaining lamb and veg to reheat and serve on another evening.
Nutrition Facts : Calories 450 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 12 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium
HERB-COATED LAMB WITH PORT-RED WINE SAUCE
Categories Herb Lamb Mustard Roast Valentine's Day Port Red Wine Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 14
Steps:
- Make lamb:
- Preheat oven to 350°F. Place bread on baking sheet. Bake until slightly dry, about 5 minutes. Cool. Combine bread and herbs in processor. Blend until bread forms crumbs. Transfer crumbs to bowl. (can be made 1 day ahead. Chill.)
- Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Heat oil in heavy large skillet over high heat. Add lamb and brown well, turning occasionally, about 10 minutes. transfer lamb to baking pan. Roast until meat thermometer inserted into center of lamb registers 130°F for medium-rare, about 20 minutes. Let lamb cool 10 minutes. brush mustard all over lamb. Dredge in breadcrumbs, coating completely, Return lamb to baking pan, meant side up. Roast until crumb feel dry but are not colored, about 3 minutes. Let lamb rest 5 minutes at room temperature.
- Meanwhile, make sauce:
- Boil wine and Port in large saucepan until reduced to 1/3 cup, about 25 minutes. Remove from heat. Add butter; whisk just until melted. Season with salt and pepper.
- Spoon yams and apples into center of 4 plates. Cut lamb between bones into chops. Stand 3 to 4 chops (bones facing up)in yams. Arrange onion rings atop bones. Spoon sauce around yam; serve.
LAMB WITH ASPARAGUS AND POTATOES
Here's a meal elegant enough for any special occasion -- but don't wait for one to try it. Yukon Golds are the best spuds to use because they hold their shape as they roast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 3h
Number Of Ingredients 8
Steps:
- In a bowl, combine lemon zest and juice, garlic, and rosemary; whisk in 1/4 cup plus 2 tablespoons oil. Season lamb with salt and pepper. Place in a large resealable bag, and add marinade. Seal bag, pressing to remove as much air as possible. Turn bag several times to coat lamb in marinade. Let sit at room temperature 1 hour (or refrigerate overnight), flipping bag halfway through.
- Preheat oven to 450 degrees F. (If lamb was marinated overnight, remove from refrigerator 1 hour before cooking.) Toss potatoes with remaining 2 tablespoons oil, and season with salt and pepper. Transfer to a roasting pan, and roast 20 minutes.
- Remove lamb from marinade, and season with salt and pepper. Push potatoes to edges of pan, add marinade and lamb, and roast 15 minutes. Reduce oven temperature to 300 degrees F, and cook 40 minutes. Add asparagus, tossing to coat in pan juices, and cook until lamb is medium-rare (an instant-read thermometer should read 130 degrees F when inserted in thickest part of lamb), about 20 minutes more.
- Tent lamb with foil, and let rest 20 minutes before carving and serving. If necessary to fully cook vegetables, return them to oven while meat is resting.
HERBED LAMB CHOPS WITH PINOT NOIR SAUCE
Categories Herb Lamb Roast Sauté Dinner Lamb Chop Red Wine Fall Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- For sauce:
- Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until deep brown, turning occasionally, about 18 minutes. Using tongs, transfer lamb to bowl. Add onions, carrot, garlic, and herbes de Provence to pot. Sauté until vegetables are deep brown, about 8 minutes. Add wine and broth to pot; return lamb and any accumulated juices to pot. Bring to boil, reduce heat to medium-low, and simmer uncovered 1 1/2 hours. Strain into large bowl, pressing on solids in strainer to release all stock. Spoon off any fat from surface of stock; return stock to same large pot. Simmer until reduced to 1 1/3 cups, about 15 minutes.
- Mix butter and flour in small bowl to smooth paste. Whisk paste into stock. Simmer sauce until slightly thickened and smooth, whisking constantly, about 1 minute longer. Season with salt and pepper. (Can be prepared 1 day ahead. Transfer to small saucepan, cover, and chill. Rewarm before using.)
- For lamb:
- Stir fresh herbs and pepper in medium bowl to blend. Add 2 tablespoons oil and mix until herbs are sticking together. Sprinkle lamb racks with salt. Firmly press 1/3 of herb mixture over rounded side of each rack to cover. (Can be prepared 1 day ahead. Place on large rimmed baking sheet. Cover; chill.)
- Preheat oven to 350°F. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add 1 lamb rack to skillet, herbed side down. Sauté until browned, about 4 minutes. Turn rack over and sauté until browned, about 3 minutes. Place rack, herbed side up, on rimmed baking sheet. Repeat, fitting remaining racks on same sheet.
- Roast lamb until thermometer inserted into center registers 135°F for medium-rare, about 25 minutes. Let lamb rest on sheet 15 to 20 minutes. Cut lamb between bones into individual chops. Arrange 3 chops on each plate. Drizzle with sauce and serve.
More about "lamb steak herb mash and asparagus with peppercorn sauce recipes"
EASY LAMB STEAKS RECIPE (TENDER & JUICY EVERY TIME)
From craftbeering.com
5/5 (45)Total Time 4 hrs 15 minsCategory Cooking Tips And How TosCalories 398 per serving
HERB-AND-SPICE LAMB CHOPS WITH MINTED ASPARAGUS …
From foodandwine.com
HOW TO COOK A LAMB STEAK WITH ASPARAGUS FOR ONE
From nourishnutritionblog.com
HERB BUTTER AMERICAN LAMB STEAKS - OVER THE FIRE …
From overthefirecooking.com
10-MINUTE LAMB AND ASPARAGUS STIR-FRY RECIPE | BON APPéTIT
From bonappetit.com
4.9/5 (12)Servings 3-4
MOROCCAN LAMB STEAKS WITH SPICY SAUCE RECIPE - BBC FOOD
From bbc.co.uk
Servings 1Category Main Course
LAMB CHOPS WITH CHARRED ASPARAGUS RECIPE - REAL SIMPLE
From realsimple.com
LAMB STEAKS RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
LAMB AU GRATIN WITH PEAS AND ASPARAGUS - CTV
From more.ctv.ca
GARLIC AND HERB LAMB CHOPS (VIDEO) - NATASHA'S KITCHEN
From natashaskitchen.com
PAN FRIED LAMB STEAK WITH GARLIC MASH RECIPE | HELLOFRESH
From hellofresh.co.uk
SKILLET GROUND LAMB WITH ASPARAGUS, PEAS, AND TZATZIKI SAUCE …
From seriouseats.com
THE 16 MOST DELICIOUS SAUCES TO SERVE WITH LAMB | KITCHN
From thekitchn.com
GARLIC STEAK WITH HERB BUTTER, ASPARAGUS & MUSHROOMS - BEST …
From lifemadesweeter.com
GRILLED LAMB CHOPS RECIPE (WITH HERB SAUCE) | KITCHN
From thekitchn.com
LAMB CHOPS WITH GARLIC & HERBS - JESSICA GAVIN
From jessicagavin.com
You'll also love